Tuesday, June 5, 2018

Linda Bartholomew’s Spicy Groundhog Cookies


Disclaimer: These cookies do NOT contain groundhog.
One of my favorite and most maddening coworkers of all time, Dean Bartholomew, was originally from Punxsutawny, PA, home of Phil the Goundhog and ground zero for the nation’s annual Groundhog Day weather report. Dean is hands-down The Best Proofreader I’ve Ever Met and has great lessons to teach us all about the benefits of saving money by eating lunch at the sample counters at Sam’s Club and refrigerating one of your bogo Burger King breakfast sandwiches for tomorrow. I believe he also owns a mansion and a yacht.
His wife Linda contributed this recipe to those collected by other staff members at my surprise wedding shower in 2000. Bless them both for thinking to share this novelty with me!
(Note: I got my groundhog cookie cutter at Fancy Flours. Pick up some sweet-lookin’ muffin papers while you’re there!)
(Secondary note: For a real treat, listen to The Unpronounceable as you bake. Albums free for download here. Track seven on Songs for the Long Drive Home, Vol 1, will fit the mood.)
Linda Bartholomew’s Spicy Groundhog Cookies
Yield: 3-4 dozen cookies
Ingredients:2 cups sifted all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cloves
1 1/2 tsp cinnamon
1/2 cup room-temperature butter
1 cup sugar
1/2 cup dark molasses
1 egg yolk
1 egg, slightly beaten
4 dozen currants or raisins
Directions: Preheat oven to 350 degrees.
In a small bowl, sift together flour, salt, soda, baking powder and spices. Set aside.
In a large bowl, cream butter and sugar until fluffy. Blend in molasses and egg yolk.
Stir in flour mixture and combine well. Form dough into a ball, wrap in plastic wrap or waxed paper. Chill for 1 hour or longer.
On a sugar-sprinkled board or counter, roll out chilled dough a small amount at a time, to 1/8 inch thick.
Cut out cookies with a lightly floured groundhog-shaped cutter. Place cookies on a greased or parchment-lined baking sheet. Brush cookies with slightly-beaten egg. Decorate with raisin eye, buttons, etc.
Bake cookies 8 to 10 minutes. Cool slightly before removing from baking sheet, then transfer to wire rack to cook completely.

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